coconut, corn, and lemongrass crudo (and scallops for the next day)

your going to want to drink this sauce…

what you need

half pound of your favorite fish (sashimi grade), thinly sliced on bias. I used fluke!

one can unsweetened coconut milk

zest of one lime (plus more for garnish)

juice of one lime

one corn cob (kernels can and should be used in another dish)

one stalk lemongrass, divided into 3 and bruised

salt and pepper to taste (use code MADDYDV15 for discount from Addison Ross)

good olive oil

your favorite stone fruit, small diced (I used peaches)

maldon

what you do

combine coconut milk, lime zest and juice, corn cob, and lemongrass in a sauce pan and bring to a simmer. maintain simmer for 20-25 mins until lemongrass and corn flavors are nicely infused in the coconut milk. it will thicken slightly during this time. taste and season with salt and pepper (or more lime juice, I like it super punchy), then strain and place in the fridge to chill.

once cool, plate your fish and spoon coconut sauce over and/or around- lots of creative freedom here! spoon a bit of diced stone fruit over each slice of fish. carefully drip olive oil around the plate and sprinkle lime zest overtop. finish with a sprinkle of flaky salt and serve!

you will likely have leftover coconut sauce… the next day I seared up some scallops and heated back up the coconut sauce. I spooned the sauce into a shallow bowl and placed the golden brown scallops evenly around the dish. equally delicious!!!